Heart-Healthy Chicken and Vegetable Stew

Warm up your winter nights with this heart-healthy chicken stew, perfect for chilly evenings. Packed with lean protein and an array of colorful vegetables, this recipe is not only satisfying but also beneficial for your heart. Serve it alongside homemade biscuits for a wholesome and nourishing meal.

Ingredients:

• 2 teaspoons canola oil
• 4 skinless, boneless chicken thighs, cut into 1 1/2-inch pieces (about 1 pound)
• 4 medium carrots, thinly sliced (2 cups)
• 2 stalks celery, thinly sliced (1 cup)
• 2 medium leeks, thinly sliced (2/3 cup)
• 3 cloves garlic, minced
• 2 cups reduced-sodium chicken broth
• 1 medium round red potato, cubed (3/4 cup)
• 1 cup frozen cut green beans
• 2 teaspoons snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
• ¼ teaspoon ground black pepper
• ½ cup fat-free milk
• 1 tablespoon flour
• Cracked black pepper

Directions:

1. In a 4-quart Dutch oven, heat oil over medium heat. Add chicken, carrots, celery, leeks, and garlic. Cook and stir for 5 to 8 minutes or until the chicken is brown on all sides and the vegetables are starting to soften.
2. Stir in chicken broth, potato, green beans, rosemary, and ground black pepper. Bring to a boil; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender and chicken is no longer pink.
3. Meanwhile, in a small bowl, whisk together milk and flour until smooth. Stir the mixture into the cooked stew. Return to boiling; reduce heat. Cook and stir for about 2 minutes or until the mixture is thickened.
4. To serve, ladle the stew into four bowls. Sprinkle each serving with cracked black pepper. Enjoy this heart-warming and nourishing meal.